Chili Recipes

I always seem to notice SJers commenting on their wonderful chili. I'd like to surprise the better half some night & make a batch for her instead of the other way around.
Anyone care to share their recipes?

Do you have a crock pot or a slow cooker? That's what I do mine in. ...

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Crock pot.

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StormSurge said:

The Big Ragu said:

Do you have a crock pot or a slow cooker? That's what I do mine in. ...

Click to expand...

Crock pot.

Click to expand...

Well, this is vegetarian (I got heavy on kidney beans). You can probably modify it to add meat. I like it because it is spicy (love spicy food), tasty, vegetarian and there is no added fat. I also don't really have a recipe. I do it more by feel... If you mix this all up and it won't all fit in your crock pot, you can freeze the leftovers and then defrost and make another batch some other time. Also, this refrigerates really well after you cook it. It is better after a day sitting in the fridge. Mix this stuff up in a large mixing bowl and then cook about 8 hours on low in a crock pot:

1 28 oz can crushed tomatoes (the kind without basil added)
1 1 lb 13 oz can plus 1 15 oz, can of dark red kidney beans, drained and rinsed (you can use dry kidney beans you soak overnight instead)
1 10 oz packages of mushrooms (slice em up)
1 large yellow onion diced up
1 large green pepper sliced up
1 large red pepper sliced up
2 large jalapeno peppers sliced up
6 to 10 cloves of garlic minced
1 15 oz can of cut corn (you can use frozen corn instead)
3/4 cup of chili powder (not an exact measurement… I just pour it in and judge by how it looks)
1/4 to 1/2 cup of ground cumin (same deal… not an exact measurement. I go heavy on the cumin, though)
1/4 to 1/2 cup of Sriracha sauce (Chinese/Korean chili sauce… This stuff is key. I don’t really measure. Just squeeze it in from the bottle)
2 to 4 bay leaves
4 or 5 tablespoons of red pepper flakes (not an exact measurement. I go heavy on the flakes)
Salt/ freshly ground pepper to taste

I've used both of those Hoy Fong sauces. I really prefer starting with a base of the Sriracha sauce and building around it. The Sriracha is so versatile. You can add it to almost anything to give a little flavor.

That chili-garlic sauce is a bit sweeter and obviously is very garlicky. It's OK for a stir fry, thinned out with some soy sauce, but I am not sure about for chili. It could be too sweet and garlicky. But if you think it will work, why not give it a try?